The soup and sauce book
Free AI audiobook with natural voice. No signup required.
About This Book
"The Soup and Sauce Book" by Elizabeth Douglas is a comprehensive culinary guide that delves into the art of preparing a variety of soups and sauces. From traditional favorites like Turkish Soup and White Chicken Soup to unique creations such as Water-cress Soup and Gooseberry Sauce, this book offers a diverse range of recipes to tantalize the taste buds. With detailed instructions and ingredient lists, readers can explore a world of flavors and textures through the carefully curated collection of recipes. Whether you're a seasoned chef or a novice cook, this book is a valuable resource for en...
Chapters (341)(click to expand)
- The New Cookery Books
- THE NEW COOKERY BOOKS.
- The Soup and Sauce Book
- Preface
- Soups
- Sauces
- General Remarks on Stock
- Stocks
- Common Stock
- Brown Soup Stock
- Clear Brown Stock
- Consommé
- Chicken Stock
- Veal Stock
- Economical Stock for thick Soups, Purées, etc.
- General Remarks on Soups
- Clear Soups
- Brunoise
- Consommé with poached eggs
- Croûte au pot
- Croûte au pot gratinée
- Game Soup
- Imperial Soup
- For Custard
- Julienne
- Macaroni Soup
- Spring Soup
- Vermicelli
- Other Clear Soups
- Thick Soups
- Brown Soup
- Cream of Pearl Barley
- Cream of Rice
- Giblet Soup
- Hare Soup
- Left-over Soup
- Mock-Turtle
- Mulligatawny
- Ox-tail Soup
- Venison Soup
- Thickened Vegetable Soups made with Stock
- Artichoke Soup
- Asparagus Soup
- Cauliflower Soup
- Celery Soup
- Chestnut Soup
- Green Pea Soup
- Mushroom Soup
- Polish Soup
- Tomato Soup
- Vegetable Soups made without Stock
- Artichoke Soup
- Carrot Soup
- Celery Cream
- Mock Bisque
- Portuguese Soup
- Potato Cream
- Potato Soup
- Sorrel Soup
- Summer Soup
- Tomato Soup
- Soups thickened with a Liaison of Cream and Yolk of Egg
- Brown Bread Soup
- Cauliflower Cream
- Cream of Rice with Parmesan
- Cucumber Soup
- Dutch Soup
- Flemish Soup
- Friar’s Chicken
- Italian Macaroni Soup—I
- Macaroni Soup—II
- Russian Soup
- Turkish Soup
- Water-cress Soup
- White Chicken Soup
- White Veal Soup
- Vegetable Purées
- Purée of Asparagus
- Purée of Black Beans
- Purée of Broad Beans
- Purée of Carrots
- Purée of Endive
- Purée of Green Peas—I
- Purée of Green Peas—II
- Purée of Italian Dried Green Peas
- Purée of Lentils
- Purée of Onions
- Purée of Rice
- Purée of Turnip
- Purée of Winter Vegetables
- Meat Purées
- Purée of Fowl à la Reine
- Purée of Fowl à la Reine Margot
- Purée of Hare
- Purée of Pheasants
- Purée of Rabbit
- Bisques
- Crab Bisque
- Lobster Bisque
- Oyster Bisque
- Fish Soups
- Bouillabaisse
- Fish Soup
- Oyster Soup
- Salmon Soup
- Broths
- Barley Broth
- Chicken Broth
- Cockie Leekie
- Game Broth
- Hotch Potch
- Potato Broth
- Scotch Broth
- Sheep’s Head Broth
- Broths and Soups for Invalids
- Beef Essence
- Beef Tea—I
- Beef Tea—II
- Beef Tea—III
- Calves’ Foot Broth (or Jelly)
- Chicken Broth
- Chicken Custard
- Chicken Panada
- Game Panada
- Chicken Tea
- Mutton Broth
- Veal Broth
- Accessories
- Croûtons
- Custards for Clear Soup
- Force-meat Balls
- Green Colouring
- Potato Balls
- Quenelles of Chicken, Game, Hare or Rabbit
- Quenelles of Marrow
- Rice
- Savoury Rice
- Rice Balls
- Sauces
- Hot Sauces for Fish
- Black Butter
- Dutch Sauce
- Genoese Sauce
- Italian Sauce
- Maître d’Hotel
- Melted Butter
- Oyster Sauce
- Sauce Hollandaise
- Hot Sauces for Roasts, Steaks, Cutlets, etc.
- Brown Sauce or Cullis
- Cucumber Sauce
- Dutch Horse-radish Sauce
- Maître d’Hotel—I
- Maître d’Hotel—II
- Mushroom Sauce
- Onion Sauce
- Sauce Béarnaise
- Sauce for Chops or Steak
- Sauce Piquante au Citron
- Sauce Robert
- Sauce Vinaigrette
- Tomato Sauce
- Hot Sauces for Fowls, Ducks, Rabbits, etc.
- Apple Sauce
- Béchamel
- Bread Sauce
- Celery Sauce
- Gooseberry Sauce
- Lemon Sauce
- Parsley Sauce
- Sauce à la Reine
- White Sauce
- Hot Sauces for Game, etc.
- Cream Sauce
- Game Sauce
- German Sauce
- Madeira Sauce
- Orange Sauce
- Sauce Poivrade
- Sour Cream Sauce
- Cold Sauces
- Anchovy Butter
- Horse-radish Sauce
- Mayonnaise Sauce
- Mint Sauce
- Sauce for Cold Fish
- Sauce Gaillarde
- Sauce Moutarde
- Sauce Ravigote
- Sauce Remoulade
- Index
- Soups
- Sauces
- [Pg v]
- [Pg vi]
- [Pg vii]
- [Pg viii]
- [Pg 1]
- [Pg 2]
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
- [Pg 9]
- [Pg 10]
- [Pg 11]
- [Pg 12]
- [Pg 13]
- [Pg 14]
- [Pg 15]
- [Pg 16]
- [Pg 17]
- [Pg 18]
- [Pg 19]
- [Pg 20]
- [Pg 21]
- [Pg 22]
- [Pg 23]
- [Pg 24]
- [Pg 25]
- [Pg 26]
- [Pg 27]
- [Pg 28]
- [Pg 29]
- [Pg 30]
- [Pg 31]
- [Pg 32]
- [Pg 33]
- [Pg 34]
- [Pg 35]
- [Pg 36]
- [Pg 37]
- [Pg 38]
- [Pg 39]
- [Pg 40]
- [Pg 41]
- [Pg 42]
- [Pg 43]
- [Pg 44]
- [Pg 45]
- [Pg 46]
- [Pg 47]
- [Pg 48]
- [Pg 49]
- [Pg 50]
- [Pg 51]
- [Pg 52]
- [Pg 53]
- [Pg 54]
- [Pg 55]
- [Pg 56]
- [Pg 57]
- [Pg 58]
- [Pg 59]
- [Pg 60]
- [Pg 61]
- [Pg 62]
- [Pg 63]
- [Pg 64]
- [Pg 65]
- [Pg 66]
- [Pg 67]
- [Pg 68]
- [Pg 69]
- [Pg 70]
- [Pg 71]
- [Pg 72]
- [Pg 73]
- [Pg 74]
- [Pg 75]
- [Pg 76]
- [Pg 77]
- [Pg 78]
- [Pg 79]
- [Pg 80]
- [Pg 81]
- [Pg 82]
- [Pg 83]
- [Pg 84]
- [Pg 85]
- [Pg 86]
- [Pg 87]
- [Pg 88]
- [Pg 89]
- [Pg 90]
- [Pg 91]
- [Pg 92]
- [Pg 93]
- [Pg 94]
- [Pg 95]
- [Pg 96]
- [Pg 97]
- [Pg 98]
- [Pg 99]
- [Pg 100]
- [Pg 101]
- [Pg 103]
- [Pg 104]
- [Pg 105]
- [Pg 106]
- [Pg 107]
- [Pg 108]
- [Pg 109]
- [Pg 110]
- [Pg 111]
- [Pg 112]
- [Pg 113]
- [Pg 114]
- [Pg 115]
- [Pg 116]
- [Pg 117]
- [Pg 118]
- [Pg 119]
- [Pg 120]
- [Pg 121]
- [Pg 122]
- [Pg 123]
- [Pg 124]
- [Pg 125]
- [Pg 126]
- [Pg 127]
- [Pg 128]
- [Pg 129]
- [Pg 130]
- [Pg 131]
- [Pg 132]
- [Pg 133]
- [Pg 134]
- [Pg 135]
- [Pg 136]
- [Pg 137]
- [Pg 138]
- [Pg 139]
- [Pg 140]
- [Pg 141]
- [Pg 143]
- [Pg 144]
- [Pg 145]
- [Pg 146]
How to Listen
- 1. Click "Listen Free" above
- 2. The book opens in CastReader's browser reader
- 3. Click the play button — AI narration starts with word highlighting
- 4. Use "Send to Phone" to continue listening on your phone
More by Elizabeth Douglas
FAQ
Is this audiobook really free?
Yes. "The soup and sauce book" is a public domain work from Project Gutenberg. CastReader converts it to audio using AI text-to-speech for free. No account or payment needed.
What does the AI voice sound like?
CastReader uses Kokoro TTS, a natural-sounding AI voice. It handles punctuation, names, and dialogue naturally. Most listeners forget it's AI after a few minutes.
Can I listen on my phone?
Yes. Open the book, then use "Send to Phone" to stream audio to your phone via Telegram. No app download needed.